Publick House Clam Chowder New England Recipe

Directions:

1. Dice the salt pork and render it in a sauce pan. Reserve the cracklings.
2. Saute the onion in the fat until golden. Bring the water to a boil and cook potatoes for 10 minutes then remove the potatoes from the stock.
3. To the stock, add chopped clams and juice and cook for 25 minutes.
4. Add milk, cracklings, potatoes, onion, butter, salt and pepper to the stock and heat for 2 minutes, DO NOT BOIL.
5. Serve hot in soup bowls with Oyster crackers.
6. Note: This recipe is an old fashioned original New England recipe from the Publick House, Strutbridge, Massachusetts.